Make Ahead

Molasses Cornmeal Drop Biscuits

December 28, 2018
Photo by Sustained Kitchen - Molly
Author Notes

Gingerbread is one of my all-time favorite flavors and cornmeal is one of my all-time favorite textures. In this recipe, I marry them to create the perfect side for your holiday table.

I originally found this cornmeal biscuit recipe in Dorie Greenspan's book Baking: from my home to yours. I had been looking for a cornmeal biscuit recipe that would check all the boxes: crumbly, craggy and a little crispy around the edges. This one nailed it on all fronts.

Dorie’s recipe called for maple syrup, but I decided to swap it out for molasses to give that gingerbread flavor a little more punch. The addition of some classic spices just rounds out that holiday flavor. —Sustained Kitchen - Molly

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Makes 12 drop biscuits
Ingredients
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons cold butter, cubed
  • 1/2 cup milk of choice
  • 1/4 cup molasses
In This Recipe
Directions
  1. Preheat your oven to 425 F. In a medium mixing bowl, whisk together all your dry ingredients. Then, use your fingertips to rub the cubed butter into the flour mixture until it starts to resemble wet sand.
  2. In a liquid measuring cup or small bowl, whisk together milk and molasses until they are well combined. Pour wet mixture into dry mixture and stir to combine. It should hang together but be pretty wet.
  3. Line a large baking tray with parchment paper and drop 12 spoonfuls of batter onto it. They won't spread too much in the oven, so don't fear if your sheet is a little crowded. Bake for 12-14 minutes, or until golden brown.

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